Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2                     squabs -- (1lb ea)
                        essence
  3        tablespoons  olive oil
     1/4           cup  shallots -- julienne
  1                cup  dark chicken reduction
     2/3           cup  dried cherries
  1           teaspoon  garlic -- minced
  2        tablespoons  unsalted butter
                        salt and black pepper
  1                cup  creamy grits -- (recipe from creole
                        -- veal)
  2        tablespoons  parsley -- finely chopped
                        essence

Preparation:

Season squab with Essence. In a saute pan, heat olive oil. Sear the squab for 5-6 minutes on each side. In a saute pan, heat 1 tablespoon of olive oil. Saute the shallots for 1 minute. Add the chicken stock. Bring the chicken stock to a boil. Reduce to a simmer and stir in the dried cherries and garlic. Simmer the sauce for 2 minutes. Season with salt and pepper. Mount in the butter. Mound the grits in the center of the palte. Arrange the squab against the grits. Spoon sauce over the squab. Garnish with parsley and Essence.

Nutritional Information:

458 Calories (kcal); 32g Total Fat; (61% calories from fat); 2g Protein; 44g Carbohydrate; 31mg Cholesterol; 13mg Sodium